3 whole chicken breast
1 cup lightly packed basil
1/4 cup Parmesan
1/4 cup + 1 1/2 Tbsp olive oil
1 small garlic clove
1 1/2 Tbsp butter
about 1/3 cup flour
basil sprigs
Bone, skin and split breasts. Place each half between pieces of plastic wrap and pound until 1/4 inch thick. Cover and chill.
Whirl basil, Parmesan, 1/4 cup oil and garlic in blender to a thick paste. Divide pesto among chicken halves; roll up to enclose pesto and secure with toothpicks.
Melt butter with 1 1/2 Tbsp oil in a large skillet over medium high heat. Dip rolls in flour, shaking off excess. Cook, turning, until rolls are crisp brown and meat is done in center, about 6 to 8 minutes.
Transfer to heated plates and garnish with basil sprigs.
Serves 6.
